FRIED PARASOL (umbrella) MUSHROOM WITH CHARD POTATO (vegetarian)

A WORD OF CAUTION – if you don’t know this mushrooms well – than don’t pick them. They grow on the outskirts of woodlands and in them. But they can be mistaken for a highly toxic mushroom that looks quite similar. Here is the link to what Parasol eatable mushroom is.

So if you are not a knower of these mushrooms – just use the Oyster mushrooms which you can buy instead. I’ve been growing up with these in Slovenia, so was quite surprised when I realized people here in England don’t eat them.
More for me! 😀

Peel the potatoes. Cut them into inch thick pieces. Put them into a pot and add boiling water and salt . Cook for 20 minutes.

Remove the stalks from the chard leaves (set them aside to use some other time in a broth). Chop the chard leaves into inch strips and boil them for 3 . 4 minutes.

Prepare three smaller containers or soup plates – in one put half an inch of flour, second one 2 dcl of almond (or other vegan) milk + 2 -3 tbsp of flour, some salt, pepper, thyme – combine with fork or blender. In third put half an inch breadcrumbs. Cut the mushrooms a half (so that you can check that they are good inside). Then dip each piece in flour, batter and breadcrumbs.